Recipes.

[not_nadine]

I was looking for a recipe and got this. He has a whole series.

 

[Neesy]

I was looking for a recipe and got this. He has a whole series.

Next he makes the Rice-a-Roni - the San Francisco treat

I haven't eaten much today - now I feel like going to the kitchen.

 

[not_nadine]

he did, I saw it! That was nothing compared to dumping the jarred sauce over the skets, though.

 

[Neesy]

he did, I saw it! That was nothing compared to dumping the jarred sauce over the skets, though.

Yeah - and what? No stinky cheese!

It's inconceivable

(plus I like a bit of ground beef, onions, mushrooms, peppers etc. in my sauce)

 

[blunthead]

I was looking for a recipe and got this. He has a whole series.

My kinda cheffing.

 

[not_nadine]

don't think I haven't done that. I did not do the "squishy" technique though.

 

[blunthead]

Yeah - and what? No stinky cheese!

It's inconceivable

(plus I like a bit of ground beef, onions, mushrooms, peppers etc. in my sauce)

My favorite cheese is aged Gouda, and it's great on anything, especially melted, but it's best as is with a glass of some type of dry red wine. I don't buy it unless it's aged, though. I don't buy the Gouda which is encased in the red plastic. That stuff is very good, don't get me wrong, but the aged is an entirely different, much superior, imho, classy animal.

 

[staropeace]

My favorite cheese is aged Gouda, and it's great on anything, especially melted, but it's best as is with a glass of some type of dry red wine. I don't buy it unless it's aged, though. I don't buy the Gouda which is encased in the red plastic. That stuff is very good, don't get me wrong, but the aged is an entirely different, much superior, imho, classy animal.

Any cheese used for cooking should be very aged if one wants a goodly cheesy flavor. To use mild cheese in a cheese sauce is a laugh and a waste of time. Gouda is great and can be used with or instead of cheddar.

 

[blunthead]

 

[blunthead]

Spoiler

Southwestern Chopped Salad

Ingredients
Large head of romaine 15 oz.
1 can of black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (fresh or frozen, thawed)
5 green onions
Optional: avocado

Dressing
1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 avocado (or 1/2 cup plain vegan yogurt or Greek yogurt)
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Instructions
Making the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.

Making the salad: Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with desired dressing.

 

[not_nadine]

This world is crazy for bacon, and not just eating it—opinions on the best way to cook perfect, crispy bacon run deep in the blood of pork eaters everywhere. That’s why the Epicurious Test Kitchen just spent a week cooking pounds and pounds of the stuff, in an attempt to cut through the bacon noise and crown a winning method. It was one salty, porky week. This is what we learned.

START YOUR BACON IN A COLD SKILLET

Trust us. When we tossed cold bacon into a hot skillet, it started to brown and crisp before the fat really started rendering out. That leaves you with two choices: Keep sizzling your bacon until the fat’s cooked through but the bacon burns, or take it off the heat and deal with fatty, flabby bacon. On the other hand, when we added it to a cold pan and then turned on the heat to medium, the fat had plenty of time to melt away, leaving us with crunchier (and less greasy) slices.

A CAST-IRON SKILLET COOKS BACON FASTER

For our first stovetop cooking test, we pitted a 12-inch cast iron skillet against a 12-inch stainless-steel skillet. When we started with cold bacon in a cold skillet and cooked over medium heat, the taste and texture were the same for the bacon from each skillet: nice and crunchy, with a lovely smoky depth of flavor, and some deeper browned and charred spots. But while the stainless-steel skillet took 11 minutes, the cast-iron skillet took only 8.

Related: The 57 Best Cooking Tips of All Time

ADD WATER TO THE SKILLET IF YOU WANT TO CRUMBLE THE BACON

We’d heard from the folks over at America’s Test Kitchen that adding a bit of cold water to your cold skillet with your bacon yields better, crispier, bacon. So we gave it a go. It took a bit longer, but sure enough, all the water evaporated and then the bacon started crisping as it normally would. The result was thinner and crisper than the bacon cooked in the skillet without water: it shattered easily, and was very nice and crunchy. It wasn’t as salty, and we actually missed the thicker crunch of traditional bacon, but this strategy would be perfect if you wanted to use the bacon as a crumbled topping for, say, salad.

FOR MORE THAN 1 OR 2 SERVINGS, USE YOUR OVEN

Even in a 12-inch skillet, you can only fit 5 to 6 slices of bacon. So if you’re feeding a crowd, you want to heat up your oven instead. Baking your bacon on a wire rack set over a rimmed baking sheet allows the rendered fat to drip away from the bacon, helping it cook up even crunchier than pan-frying. (While bacon should be started in a cold pan if you’re cooking it on the stovetop, you can crank up the heat if you're baking your bacon in the oven. We found a temp of 450°F gave oven-baked bacon the same smoky depth as the stovetop kind. Just cook it for 20 minutes to get perfectly sizzled slices.) Even better, you can fit 10 to 12 slices on a rack, and it cooks without needing any attention: no flipping, no rotating, and—best of all—no messy splatter all over the stove.

Related: These Addictive, Amazing 22-Minute Meals Will Change Weeknight Dinner

COOKING BACON IN THE MICROWAVE IS SAD

In the microwave, we cooked the bacon padded between several sheets of paper towels on high until fully cooked and crisp, which took about 3 1/2 minutes in our machine. It was beautiful looking bacon: crinkly and golden-brown, without any sign of char. But when we bit into it, it wasn’t crisp enough, and it lacked the charred flavor we craved. Our vote? Stick to the pan or the oven.

 

[not_nadine]

ha, Blunt owe me coke - both posting recipes at same time. Must be hungry

 

[not_nadine]

I am back on the soup. Did it my mom's way again. Whatever ya got, throw it in. Bought cabbage and some fresh vegs along with frozen and some meat and taters to chop up and put in there.
Add a can o crushed tomatoes, water, salt and pepper, cross yourself and do a Hail Mary.

 

[blunthead]

I am back on the soup. Did it my mom's way again. Whatever ya got, throw it in. Bought cabbage and some fresh vegs along with frozen and some meat and taters to chop up and put in there.
Add a can o crushed tomatoes, water, salt and pepper, cross yourself and do a Hail Mary.

Sounds good.

 

[not_nadine]

Kitchen things that I want.

Ladle

Tea Infuser

Lid

Mats.

 

[blunthead]

Toasted Lasagna​

Ingredients
Leftover lasagna

Tools
Fork
Paint scraper

Directions
Place in microwave.
Set timer for thirty hours, thirty minutes.
Start wondering why the timer alarm hasn't gone off.

 

[Dana Jean]

Kitchen things that I want.

Ladle

Tea Infuser

Lid

Mats.

Totally cool stuff!

 

[not_nadine]

My new want.

Prep Time
15 min
Ingredients

1. Townhouse butter crackers OR Keebler butter crackers are fine too. Square or oval type.
2. 1 package of bacon
3. Brown sugar
4. Cayenne pepper

Instructions

1. Butter Crackers (1) pkg regular bacon Brown Sugar Cayenne Pepper. Heat the oven to 350°F. Place crackers end to end on a wire rack set into a rimmed cookie sheet.Slice the bacon into thirds. Place a sliver of the cut bacon lengthwise on each cracker, Sprinkle a generous amount of brown sugar onto the bacon topped crackers. Then lightly sprinkle with cayenne pepper (be careful!!! Gets HOT quick!!) Bake until the sugar begins to melt & the bacon becomes crisp. Remove the pan from the oven and allow the crackers to cool on the rack before eating. These go quick!!! Best to make a double or even three batches!! ALWAYS A HIT AT ANY PARTY OR AT HOME WITH A NICE CRISP SALAD!! ENJOY!!!

Notes

1. Cut the bacon into third or fourths and use the less expensive thinner bacon! (I know I know….GASP!!) make sure it is the length of the cracker and doesn’t overlap. The brown sugar should be a good layer….the weight, as it melts into the bacon, helps it lay flat! bacon crackers also make an awesome light lunch or dinner with a good crisp salad!

 

[Neesy]

Toasted Lasagna​

Ingredients
Leftover lasagna

Tools
Fork
Paint scraper

Directions
Place in microwave.
Set timer for thirty hours, thirty minutes.
Start wondering why the timer alarm hasn't gone off.

 

[Grandpa]

We had the birthday dinner for the Eldest yesterday. He'd asked me for lasagna.

Well, it's been a while, and it's always a process, and it's not cheap, but it's fun. I mean, if you like to destroy the kitchen and get your hands dirty, it's fun. And I do.

Oven at 375.

Took two pounds ground turkey and a pound of Italian sausage and started cooking it up. Diced up onion, poblano pepper (hey, it's my lasagna), Anaheim (pretty much the same as hatch, I think) pepper, and threw those in to cook with the meat.

Got a bunch of fresh garlic and pressed (meaning, used a garlic press) that in as well.

It was getting pretty brown at this point, so I added in cilantro, oregano, black pepper, some spicy blackening seasoning, an Italian spice blend, and basil. Cooked it till it was all done, then drained it. Then I threw in a bunch of diced red, orange, and yellow bell pepper. Got to make it purty.

Used about a (big) can and a half of fairly generic pasta sauce. This one said "garlic & herb." I'm flavoring it enough that I don't get premium sauce, but you sure could. Dumped it in, added sliced mushrooms, turned the heat down, let it simmer, and turned to cheeses for guidance.

Used most of a tub of ricotta cheese and cottage cheese, put them in a big mixing bowl. Then, with the food processor, starting in on grating a two-block (more or less) brick of mozzarella. starting adding that to the ricotta/cottage cheese. I want it to be a paste, so you keep adding mozzarella until it is, then keep at it till the brick is gone, and add ricotta/cottage if you need to.

I have an oversized lasagna pan. Sprayed it with no-stick, then a thin layer of the meat sauce.
Then a layer of the oven-ready lasagna. It took five of the lasagna strips, if that gives you an idea of the size of the pan.
Then meat sauce.
Then the cheese paste.
Then a layer of lasagna.
Then meat sauce.
Then cheese paste.
Then sprinkled with grated parmesan.
Then lasagna.
Then meat sauce.
Then cheese paste.
Then a sprinkling of parmesan.

Sealed it up with foil, sprayed with no-stick on the underside, and put it in the oven for an hour and 20 minutes. Took it out and let stand for 30 minutes so it's cool enough to slice nicely.

It was a hit. The kids brought over breads and salads and the birthday cake. I also supplied Jell-O shots and the libations. A good time was had by all.